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Close up of cut vegetables arranged on wooden serving tray with dips in small bowls.

Crudités Board Recipe

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  • Author: Brit Kapustina
  • Total Time: 20 minutes
  • Yield: 8-10
    • Prep Time: 20 minutes
    • Category: Appetizer
    • Method: Curation
    • Cuisine: Global


  • Mini cucumbers, cut into rounds or sliced lengthwise
  • Mini sweet peppers, cut in half
  • Carrots, peeled and cut into sticks
  • Snap peas
  • Cherry or grape tomatoes, halved
  • Radishes, cut into rounds or wedges
  • 23 dips (hummus, spinach dip, tzatziki, sour cream-based dip, etc.)


  1. Transfer the dips to small ramekins or bowls and evenly space out on your board or platter.
  2. Arrange the vegetables on the board starting from largest to smallest. The smallest vegetables, such as cherry tomatoes and radishes, can be used to fill in any gaps.


Choosing vegetables: Choose what’s in season and consider color and texture. You want a variety of colors and textures on your board. Some more vegetable ideas include: broccoli, cauliflower, endive, celery and bell peppers.

Make ahead and storage: You can prep and cut up the vegetables for this crudités board a day in advance. I recommend putting together the board only up to 4 hours in advance so the vegetables retain their crispness.